Meet Gaby Weir

Jan. 29, 2013

Gaby Weir is seen on Saturday, Jan. 26, 2013. David Scrivner / Iowa City Press-Citizen / David Scrivner / Iowa City Press-Citizen

Why you should know her: Gaby Weir, 32, is the founder of Chef Gaby, a personal chef business serving Johnson and Linn counties. Weir customizes menus for each of her clients and prepares a weekís worth of ready-to-serve meals from fresh, local ingredients. She also cooks for private functions and teaches private cooking lessons. Originally from Venezuela, Weir began helping in her motherís restaurant when she was 12 and mastered the menu by 16. After moving to the Iowa City area 12 years ago, Weir earned a degree from the Kirkwood Community College Culinary Arts program and joined the American Personal and Private Chef Association. She lives with her daughter, Erika, in Lone Tree. For more information about Chef Gaby, go to www.hirechefgaby.com.

My introduction into cooking was: I was born with a spatula in hand. I was always so intrigued by what was going on in the kitchen. ... While my siblings were outside playing, I would be in the kitchen staring at everything. At 12 years old, my mother ó and this is a different culture ó finally would allow me to come in and help with dishes. By 14, it was a regular job, and by 16, I could cook everything on the menu.

My cooking style is: I stay very true to my roots. Every opportunity I have to make a classic French cuisine or throw in a little Latin flavor, I try to do it. I studied abroad in Japan so I also like to play around with Asian flavors and style. ... Iíve been exposed to so many cultures that I think my cuisine is a blend of Hispanic, Asian fusion with a few classic twists.

I got into this business because: Besides wanting to be self employed, it was so that I could make a difference in our society. ... (In Venezuela,) everything in our restaurant was locally sourced, so when I moved to the United States there was this big culture shock of being in a restaurant where you had no idea where things come from. There is a disconnection here. Thatís something thatís very important to me, as I come become part of this culture, is to find my way to make a difference.

My favorite restaurant in the area is: I really love Szechuan House. The food ó the saltiness ó of that restaurant is so authentic. I crave experiences like that. I crave authentic experiences and flavors.

When I cook for myself, I usually make: I go back to the basics. I make arroz con pollo, which was the very first dish I learned to make when I was 10 years old with my grandma in her kitchen. Itís like a paella but just chicken, no seafood or saffron. I also love to make soups because itís super quick and easy.

When Iím not working you can find me: Dancing salsa with my friends or getting together with my friends and making dinner together or exercising.

My favorite music is: I have a very eclectic music taste. I like everything from Ani DiFranco to U2 to Hispanic music and salsa artists. I really love Madonna and Michael Jackson.

My favorite celebrity chef is: Jamie Oliver. I really admire him because he is so passionate about health conscious and thoughtful food.

Favorite quotes: Chocolate is the answer ó who cares what the question is?

My goals for the future are to: Iíd hope that I come to the point where I can turn Chef Gaby into a personal chef agency in which I have a crew of full-time chefs that I manage and send into other peopleís homes on a daily basis. I really hope in the next five years I can begin to write a cookbook. Iíve been wanting to do that for a long time, but I donít have time.